Vietnamese Pork Chops With Pickled Watermelon

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth. The watermelon rind is what gives this recipe a punch of flavour and makes it so good.

Prepare grill for medium-high heat. Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.

Salad

Heat 4 Tbsp. oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.

Whisk vinegar, soy sauce, sugar, and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Add Arugula salad greens, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.

Serve pork chops with watermelon salad topped with fried shallots.

Notes

Pork chops can be marinated 12 hours ahead. Keep chilled. The pickled watermelon rind makes this recipe as it gives it a punch of flavor. If making pickled watermelon Rind this recipe also asks for a 12 hour marinating time.

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